Tuscan Tuna with Tomato Salad

By á-81356

Ingredients

• 4 5 - 6 ounces fresh or frozen tuna steaks, about 1 inch thick
• 3 teaspoons white wine vinegar
• 1 teaspoon olive oil
• 1/2 teaspoon dried Italian seasoning, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 medium tomatoes, seeded and chopped (1 cup)
• 1/2 cup thinly sliced fennel bulb
• 1/4 cup snipped fresh basil
• 1 medium shallot, halved and thinly sliced
• 1 clove garlic, minced
• 1/4 teaspoon black pepper
• 1 tablespoon pine nuts, toasted and chopped*
• 1 tablespoon finely shredded Parmesan cheese

Details

Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from recipe.com

Preparation

Step 1

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside. In a small bowl stir together 1 teaspoon of the vinegar, the olive oil, Italian seasoning, salt, and 1/4 teaspoon pepper. Brush on both sides of tuna steaks. Set aside.
2. For tomato salad, in a medium bowl stir together tomatoes, fennel, basil, shallot, garlic, the remaining 2 teaspoons vinegar, and 1/4 teaspoon pepper. Set aside.
3. For a charcoal grill, place fish on the greased grill rack directly over medium coals. Grill, uncovered, for 6 to 8 minutes or until fish begins to flake when tested with a fork, turning fish once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on a greased grill rack over heat. Cover and grill as directed.)
4. Serve tuna with tomato salad. Sprinkle with pine nuts and Parmesan cheese.